Dill Baked Salmon with Kawakawa Mushroom Sauce

Ready in 25 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 9, 2018.

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To make this recipe super speedy, prepare all the veggies ahead of time! If your mushroom sauce is a little on the dry side (before adding the yoghurt), you can add ¼-½ cup water, until it reaches your desired consistency.

Ingredients

KAWAKAWA MUSHROOM SAUCE

½ brown onion, thinly sliced
½ brown onion, thinly sliced
1 pack mushroom sauce mix
1 cup vegetable or chicken stock
150g yoghurt
1 Tbsp chopped dill
2 Tbsp chopped chives

BROCCOLI & KALE

1 broccoli, cut into small florets and stalk diced 1-2cm
½ bag baby kale
½ tsp Dijon or wholegrain mustard

SALMON

500g salmon fillet
Zest and juice of ½ lemon
3 Tbsp chopped dill

TO SERVE

½ lemon, cut into wedges

Steps

Preheat oven to 220ºC. Bring a medium pot of salted water to the boil.
Prep mushroom sauce veggies.
Prep broccoli & kale.
Prep salmon. Pat salmon dry, remove any pin bones and place, skin side down, on a lined oven tray. Coat with lemon zest and juice, sprinkle over second measure of dill and season.
Cook salmon. Bake for 8-10 minutes, until just cooked. Set aside, covered. Remove skin before serving.
Cook mushroom sauce. Heat 1 tsp oil or spray oil in a large fry-pan on medium-high heat. Cook onion, mushroom and ½ tsp salt for 2-3 minutes, until softening. Add mushroom sauce mixture and cook for 30 seconds, then add stock. Cook for 4-5 minutes, until thickened. Remove pan from heat, fold through yoghurt, dill and chives. Season.
Cook broccoli. Cook in pot of boiling water for 2-3 minutes. Drain well, then return to pot. Add kale and mustard, toss together and season.
Prep lemon.
To serve, divide broccoli and kale between plates, then top with large flakes of salmon. Drizzle with kawakawa mushroom sauce and squeeze over lemon.

Nutritional Information

Energy	1788 kj 427 kcal
Protein	31.0g
Carbohydrate	6.0g
Fat	31.4g